Clear and Refreshing Vegetable Mandu Jeongol (Korean Dumpling Hot Pot)
A Light and Savory Mandu Jeongol Brimming with Fresh Vegetables
On days when a warm, comforting soup dish is exactly what you need, I’ll show you how to make my absolute favorite: a vibrant Mandu Jeongol packed with fresh vegetables. This hot pot features a clean, invigorating broth alongside tender dumplings and a medley of crisp vegetables, making it a delightful centerpiece for any meal.
Clear Mandu Jeongol Ingredients- Bok Choy, generous amount
- Mushrooms (Shiitake, Oyster, etc.), generous amount
- Bean Sprouts, 1/2 bag (approx. 100g)
- Scallions, 2 stalks
- Onion, 1/2 medium
- Korean Green Chilies, 1-2 (adjust to your spice preference)
- Minced Garlic, 1/2 Tbsp (approx. 5g)
- Organic Vegetable Broth Packs, 3 (or 1L water)
- Water, 200ml
- Yeondoo (a soy sauce alternative that enhances natural flavors), 2 Tbsp
- Large Dumplings (Mandu), 6 pieces
Cooking Instructions
Step 1
First, prepare the fresh vegetables for your jeongol. Wash the bok choy thoroughly, trimming the ends. Slice your chosen mushrooms (like shiitake or oyster mushrooms) into bite-sized pieces. Rinse the bean sprouts lightly under running water and drain them.
Step 2
Arrange the prepared bok choy and mushrooms attractively around the bottom of a wide pot or a dedicated jeongol pot. You can stand the bean sprouts upright in the center; they will naturally spread out as they cook, creating a beautiful presentation.
Step 3
Slice the scallions diagonally into large pieces. Thinly slice the onion. If you enjoy a bit of heat, finely chop the Korean green chilies. (If cooking for children or those who prefer mild flavors, you can omit the chilies or serve them on the side.)
Step 4
Fill the empty spaces in the pot around the vegetables with the sliced onions and chopped green chilies.
Step 5
Prepare 1/2 tablespoon of minced garlic, which will form the base flavor of your broth.
Step 6
For a deep and refreshing broth, use 3 packs of organic vegetable broth. (If you don’t have broth packs, you can substitute with 1 liter of water.)
Step 7
Pour 200ml of the vegetable broth (or water) into the pot.
Step 8
Arrange the diagonally sliced scallions attractively on top of the ingredients in the pot. All the ingredients are now ready! Bring the pot to a boil over high heat.
Step 9
Once the broth starts boiling, add 2 tablespoons of Yeondoo to enhance the broth’s umami and depth. Yeondoo has a milder flavor than regular soy sauce and wonderfully complements the natural taste of vegetables, making it ideal for a clear broth like this. Taste and adjust seasoning if needed.
Step 10
Carefully place the 6 large dumplings into the simmering jeongol.
Step 11
Cover the pot with a lid, reduce the heat to medium-low, and let it simmer for about 10 minutes. This allows the dumplings to cook through and the broth flavors to meld. Be careful not to let the dumplings break apart while simmering.
Step 12
Voila! Your delicious-looking Mandu Jeongol is ready! The combination of colorful vegetables and plump dumplings is a feast for both the eyes and the palate.
Step 13
Ladle the finished jeongol generously into individual serving bowls. Start by savoring the warm, clear, and refreshing broth – you’ll surely fall in love with its delicate flavor.
Step 14
When you’re craving a warming soup on a chilly day, there’s no better dish than this Mandu Jeongol! Enjoy a wonderful meal made with simple ingredients. Enjoy your cooking!
